Lamb and Cheddar Moroccan Couscous

Tiffany Bannworth

By
@MissAnubis

I add a second package of cheddar, well, because we enjoy cheddar overkill. ;)


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Comments:

Serves:

The hubs, I, and our 5 sons.

Prep:

20 Min

Cook:

40 Min

Ingredients

MEAT MIXTURE

1 lb
lamb, sliced
1 c
red wine
2
white onions
1
red onion
1 c
mushrooms, sliced
1 tsp
red curry
1
rind of preserved moroccan lemon, sliced thinly
1 pkg
butter beans, frozen
1 stick
butter, unsalted
2 Tbsp
soy sauce, dark
2 slice
roasted red peppers for a jar, chopped
3
cured olives, sliced

COUSCOUS

1 box
beef broth
1 can(s)
chicken broth
1 dash(es)
saffron
1 tsp
lemon pepper
1 Tbsp
italian seasoning
1/2 tsp
seasoned salt
1 tsp
cinnamon, mixed with sugar
1/2 c
sultanas
1/2 c
raisins
1/2 c
dried cranberries
1/4 c
dried apricots, sliced thinly
2
indian peppers, dried and whole
1/2 c
almond slivers
2 Tbsp
worcestershire sauce
2 box
couscous, multicolored if possible
8 oz
sharp cheddar, shredded

Directions Step-By-Step

1
To prepare meat mixture, place butter and onions in first skillet on med high heat. Cook for about 4 minutes or until onions have softened, then place the rest of the meat mixture ingredients in. Lower heat and cook for 30 minutes covered. Stirring occasionally.
2
To prepare couscous, place all the ingredients except couscous in a pot. Let bubble not boil. Cook for entire time meat is cooking. Let the dried fruit plump.
3
Turn the heat up to a boil after the 30 min. Once the the liquid reaches a boil, pull from heat. Remove Indian whole peppers. Dump in couscous. Give a quick stir, and put the lid back on as couscous absorbs liquid. *if using large pearl Israeli couscous, do not remove from heat when adding, may need to add more liquid (water or broth) for large pearl.
4
Check to make sure, couscous is cooked completely. Add the necessary liquid if not. Then add cheddar and stir completely.
5
To serve, scoop couscous on a plate. Smooth out to cover plate, make and indentation in center to add meat mixture. Ladle meat in indentation. Enjoy! Add cayenne pepper to taste.

About this Recipe

Regional Style: Asian